Wild-Boar Chili with Garam Masala

Esquire invited three of America's best young chefs to devise chili recipes exclusively for us, with no restrictions. We prepared each one in the Esquire kitchen (actually, our apartments) and enlisted a master to be the judge. Contestant #2: Akhtar Nawab from New York's Elettaria.

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By Akhtar Nawab, Elettaria

The chili: Nawab's parents are from India, where they know from spices, and he was born and raised in Kentucky, where they know from giant wild pigs.

Ingredients

4 tbsp olive oil

Meat mix:

3 lbs wild-boar leg, ground

1 lb pork shoulder, ground twice

1 thick slab bacon, minced

coarse salt and ground black pepper

Vegetable mix:

1 large onion, minced

4 cloves garlic, minced

1 jalapeño, deseeded and minced

kosher salt and ground black pepper

2 tbsp tomato paste

2 qts sweet cherry tomatoes (about 8 cups), cut in half

4 tbsp garam masala

spice mix*

2 cups chicken stock

2 15-oz cans red kidney beans, rinsed and drained

cilantro for garnish

Instructions

In a large, heavy pot over moderately high heat, heat olive oil until nearly smoking. Add meat mix and cook until deeply and evenly browned, about 15 minutes. Add vegetable mix, reduce heat, and cook until soft, six to eight minutes. Add tomato paste and cook about five minutes, stirring frequently. Add tomatoes, cover, and cook about 20 minutes. Stir in the 4 tbsp spice mix, add stock, and simmer until well combined, about five minutes. Stir in beans and cook until slightly thickened, 30 minutes more. Add garnish. Serves 8 to 10.

*How to Make Spice Mix

Ingredients

1 3-inch stick cinnamon

½ tsp whole cloves

½ tsp grated nutmeg

2 tbsp each:

cumin seeds

coriander seeds

cardamom pods

whole black peppercorns

red-chile flakes

Instructions

In small, heavy skillet over medium heat, dry-roast spices until slightly browned and very aromatic. Transfer to plate and cool. Grind in a coffee or spice grinder or blender.